Kewa Zhimsey | Bhutan Kitchen

Kewa Zhimsey

Crispy fried potato with local pepper and chili flakes

Kewa Zhimsey is an innovative chef’s special that transforms the humble potato into an extraordinary Bhutanese delicacy. “Kewa” means potato in Dzongkha, and “Zhimsey” translates to “delicious,” perfectly capturing the essence of this irresistible dish. The preparation features perfectly crispy fried potatoes seasoned with aromatic local pepper and spicy chili flakes, creating a Bhutanese interpretation of fries that’s bursting with flavor. The potatoes are fried to golden perfection, achieving a delightful crunch on the outside while remaining fluffy on the inside. This dish showcases how Bhutanese chefs creatively adapt traditional ingredients to create modern favorites that still honor authentic flavors.

History of Kewa Zhimsey

Kewa Zhimsey represents the modern evolution of potato dishes in Bhutanese cuisine. While potatoes were introduced to Bhutan relatively recently compared to other staples, they have quickly become an integral part of the culinary landscape. Interestingly, potatoes were initially cultivated primarily for export and were not widely consumed by Bhutanese people due to traditional beliefs about their digestive effects. However, over time, this perception changed dramatically, and potatoes are now celebrated in dishes like Kewa Datshi. Kewa Zhimsey takes this evolution a step further by presenting potatoes in a crispy fried format that appeals to contemporary tastes while incorporating traditional Bhutanese seasonings. The use of local pepper and chili flakes connects this modern preparation to Bhutan’s rich spice traditions, creating a dish that bridges generations and culinary styles.

Nutritional Value of Kewa Zhimsey

Nutrient

Range

Calories

280

Protein

4g

Fat

14g

Carbohydrates

35g

Fiber

3g

Sodium

Medium

Dietary Information:
A serving of Kewa Zhimsey (about 300g) contains:

Calories: 280
Fat: 14g (of which saturated fat is 2g)
Sodium: 450mg
Carbohydrates: 35g
Protein: 4g
Fiber: 3g

Health Benefits:
While being a fried dish, Kewa Zhimsey offers some nutritional benefits:

Potassium-Rich: Potatoes are an excellent source of potassium, which supports heart health and blood pressure regulation
Vitamin C: Potatoes contain vitamin C, which supports immune function and collagen production
Energy Source: The carbohydrates provide quick energy and fuel for physical activity
Antioxidants: The local pepper and chili flakes contain compounds that may have anti-inflammatory properties

As with any fried food, this dish is best enjoyed in moderation as part of a balanced diet.

How to make Kewa Zhimsey?

Ingredients

4 medium potatoes, peeled and cut into thick fries or wedges
2 tablespoons vegetable oil for frying
1 teaspoon local Bhutanese pepper (or Sichuan pepper), freshly ground
1-2 teaspoons chili flakes (adjust to taste)
1 teaspoon salt
1/2 teaspoon garlic powder (optional)
2 tablespoons cornstarch or rice flour (for extra crispiness)
Fresh cilantro or spring onions for garnish

Preparation

Prepare Potatoes: Peel the potatoes and cut them into thick fries or wedges, about 1/2 inch thick. Soak in cold water for 15-20 minutes to remove excess starch, then pat completely dry with paper towels.
Coat Potatoes: In a large bowl, toss the dried potato pieces with cornstarch or rice flour until lightly coated. This will help create a crispy exterior.
Heat Oil: Heat vegetable oil in a deep frying pan or wok to 180°C (350°F). The oil should be deep enough to submerge the potatoes.
First Fry: Carefully add the potatoes to the hot oil in batches, being careful not to overcrowd the pan. Fry for 5-6 minutes until lightly golden but not fully cooked. Remove and drain on paper towels.
Second Fry: Increase the oil temperature to 190°C (375°F). Return the partially fried potatoes to the oil and fry for another 2-3 minutes until golden brown and crispy.
Season: Immediately transfer the crispy fried potatoes to a large bowl. While still hot, sprinkle with salt, freshly ground local pepper, chili flakes, and garlic powder if using. Toss well to coat evenly.
Serve: Garnish with fresh cilantro or chopped spring onions and serve immediately while hot and crispy. The dish should have a perfect balance of crispy texture and spicy-savory flavors.